Pulled Lamb Shoulder
Aromats – to taste
  1. Grind all the aromatics in a mortar and Pestle – or just chuck them in a magic bullet and whizz them for a minute until you have a fine powder.
  2. Add Oil to make a paste, and smear over the Lamb Shoulder joint.
  3. Put the 2 cups of liquid stock in the slow cooker. This is to make sure that the surface of the meat touching the hot surface of the slow cooker doesn’t burn while you are waiting for the fat’s to render out of it.
  4. Put in the Lamb shoulder Joint and cook until the meat is falling off the bone. Normally this takes about 6 hours.
  5. Using 2 forks, shred the meat, and leave it to soak in the juices at the bottom of the pan.
  6. Cook for an additional 30 minutes to ensure any solid fat that you exposed while pulling the meat has rendered out.
  7. Remove the meat to a tray so you can separate and remove any bones, sinews and cartilage.
  8. Place a cup on a kitchen scale and place a sandwich bag in the cup.
  9. fill the sandwich bag with 200g of pulled meat making sure to spoon in some of the liquids at the bottom of the pan (This is rendered fat that the meat fibres will soak up)
  10. Push the meat to the end of the bag and squeeze the air out.
  11. Freeze the bag
  1. Defrost the bag in a cup of warm water, or remove the contents while still frozen and microwave it for 1 minute.
  2. Fry the pulled meat in a frying pan until it reaches serving temperature.